A modern take on a classic vegetable
Robb Scharetg
Creamed Brussel Sprouts
CREAMED BRUSSELS SPROUTS
3 – 4 pounds Brussels sprouts
1⁄2 cup heavy cream
1 1⁄2 cups chicken or vegetable stock
salt
pepper
nutmeg, fresh-grated
Peel the sprouts, score the root ends, and blanch until bright green, taking care not to crowd the pot. In a large skillet, sauté the onion in the butter and olive oil, until tender. Cut the Brussels sprouts in half, and add them to the onion mix, mixing until the sprouts are coated. Add the stock, salt and pepper, and simmer until tender. Cool slightly, then puree in batches. Return the mixture to the pan, add cream and correct seasoning with salt, pepper and nutmeg, and simmer until desired thickness.
Food Styling by J Frank | Prop Styling by Tyler Darden
(Originally published in the December 2007 issue.)
